Biscotti recipe number two as promised! Grant it, my favorite will always be the hazelnut biscotti, but especially for all you fruit lovers out there, this one is a winner. I adapted this recipe from Martha Stewart's Cookies cook book (which can be found under the "A Few of My Favorite Things" Amazon Widget). This recipe can also be found on Martha's website; however, I realized the book and the website has several differences. Marketing purposes I'm sure. I think her book cuts out some of the more complicated steps without sacrificing taste! Love it!
1 1/4 cups all-purpose flour
1 1/4 cups yellow cornmeal (I used white)
1/3 tsp. baking powder
1/2 tsp. coarse salt
6 Tbsp. unsalted butter, room temperature
1 cup sugar
2 large eggs
1 Tbsp. lemon zest
1 cup dried cranberries
1/2 cup chopped pistachios
Preheat oven to 350. And position rack in the center of the stove. Whisk together flour, cornmeal, baking powder, and salt.
Put butter in te bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, until well combined. Reduce speed to low. Add flour mixture and mix until just combined. Finally, add lemon zest, cranberries, and pistachios, and mix until combined.
Transfer dough to a baking sheet lined with parchement paper or a silpat mat. Pat into a log about 14" by 3 1/2".
Bake about 30-35 minutes. The biscotti should be firm, lightly browned, and slightly cracked on top. Transfer to a wire rack and let cool for 15 minutes.
Place log on a cutting board and cut diagonally with a serrated knife. Arrange slices back onto baking sheet. Bake an addition 15 to 18 minutes, until they begin to brown at the edges.
Biscotti can be stored in a container at room temperature for two weeks or frozen for 3 months.
Favorite things used in this recipe: